Chicken Pot Pie with biscuits is the ultimate comfort food! It’s easy to make in a skillet, top with biscuits, and bake in the oven! It’s made from scratch and full of comforting flavor. Make it with homemade or refrigerated biscuits!

Make this with my homemade Buttermilk Biscuits or Cheddar Bay Biscuits.

A skillet filled with Chicken Pot Pie topped with Golden Biscuits.

Chicken Pot Pie with Biscuits

This meal is the definition of comfort food, you will definitely savor every bite of this. The thick and flavorful filling is filled with creamy chicken gravy, vegetables, and juicy chicken.

There are tons of biscuit options for this recipe, although I recommend making my buttermilk biscuits for this meal. (You don’t even need buttermilk and they’re so easy to make!)

Let’s get into all the info you need!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook chicken by bubbling it gently in chicken broth. Remove the chicken, shred, and set aside. Reserve broth that the chicken cooked in. 

Boiling chicken in broth and shredding it for Chicken Pot Pie with Biscuits.

Meanwhile, sauté onions, carrots, and celery in butter until softened. Add garlic, onion powder, thyme, rosemary, and sage and cook for 1 minute. Add flour and cook for 2 minutes, until you can no longer smell flour.

Add the reserved chicken broth in small splashes at a time, stirring to incorporate.

Sautéing vegetables in a skillet and adding flour and chicken broth for Chicken Pot Pie with Biscuits.

Slowly add the half and half (cream can also be used).

Add 1 chicken bouillon and soy sauce. (You can’t taste the soy sauce, it adds umami and enhances the other flavors.)

The base should be nice and thick. If a thicker consistency is desired, bring to a boil and reduce to a simmer. Add the chicken and peas and heat through.

Adding cream, shredded chicken, and peas for Chicken Pot Pie with Biscuits.

Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe. Top with unbaked biscuits and bake according to biscuit recipe instructions. Serve!

Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.

Chicken Pot Pie with Biscuits before and after being baked.

Biscuit Options

  • I love to make this with my homemade buttermilk biscuits. (The recipe also outlines some easy buttermilk substitution options.) You can form these ahead of time and refrigerate for up to 2 days until ready to add them to bake them on top of the filling at 425° for 15-18 minutes.
  • My Cheddar Bay Biscuit recipe is also perfect with this. You can combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.  Add them to the skillet and bake per biscuit recipe instructions.
  • Refrigerated biscuits (such as Pillsbury/Grands) may also be used.
  • If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  • You can also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
  • OR: Skip the biscuits and top this with mashed potatoes instead! Check out my Chicken Shepherd’s Pie recipe!

Make-Ahead Method

  • The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
  • Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days.
  • When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.

Pro Tips

  • Although cooked chicken may be used for this recipe, cooking chicken breast/thighs in the chicken broth itself is a great way to add homemade flavor to the base. The remaining broth is then saved and added to the pot where it’s seasoned and thickened into a flavorful chicken gravy.
  • Heavy cream may be used instead of half and half. Milk may also be used but it won’t be quite as thick/creamy.
  • 1 tsp. soy sauce is used in this recipe to add umami and enhance the other flavors. You won’t be able to taste it outright but it makes a big difference in taste. Worcestershire sauce can also be used.
  • Diced potatoes can be added when the chicken broth is added, dice them into small pieces so that they don’t take long to cook through.
  • Be sure to try my classic Chicken Pot Pie recipe next!
  • This recipe is in The Cozy Cookbook on page 120!

Reheating

  • This filling is best reheated in a skillet. Add a splash of milk to thin out the broth if desired.
  • The biscuits can be reheated in a 350° oven for 5-7 minutes or in the microwave for 10-15 seconds.

Storage

  • The biscuits can be removed and stored separately from the filling.
  • Store each in an airtight container. Refrigerate for 3-5 days or freeze for up to 3 months.
  • Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature). 

A golden biscuit on top of a skillet filled with chicken pot pie.

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A skillet of Chicken Pot Pie with flaky biscuits on top and fresh parsley.

Chicken Pot Pie with Biscuits

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
4.96 from 195 ratings
Servings: 4 servings
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Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Ingredients

Chicken Pot Pie

  • 2 small boneless skinless chicken breasts, see notes
  • Salt/pepper, to taste
  • 3 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube
  • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
  • 1 cup frozen peas

Biscuits: See Instructions

Instructions

For the Biscuits

  • Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)
    You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.
    Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  • You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Chicken Pot Pie

  • Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  • Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
  • Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  • Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
  • Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
  • If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  • Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
  • Add the frozen peas and stir to combine and heat through. Remove from heat.
  • Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe.
  • Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
  • Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Notes

Chicken Options:
  • Chicken thighs may also be used.
  • 3 cups cooked chicken may also be used, but cooking fresh chicken in chicken broth adds a nice homemade flavor to this dish.
Adding Wine:
  • If desired, ¼ dry white wine can be added after the flour has cooked for 2 minutes. Simmer until the liquid is reduced and absorbed by the flour, then proceed. (About 2 minutes.) I like to use Sauvignon Blanc or Pinot Grigio.
Make-Ahead Method:
  • The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
  • Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days.
  • When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.
Be sure to try my classic Chicken Pot Pie recipe next!
This recipe is in The Cozy Cookbook on page 120!
Nutrition facts are based on Chicken Pot Pie filling and do not include Biscuits. See Biscuit recipe or package for separate nutritional facts.

Nutrition

Calories: 301kcal, Carbohydrates: 20g, Protein: 17g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 890mg, Potassium: 616mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3485IU, Vitamin C: 31mg, Calcium: 78mg, Iron: 2mg
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Course: Main Course
Cuisine: American
Author: Stephanie